Ginger Pear Pie

Ingredients:

2 pie crusts (or make your own)

about 6-8 pears, peeled, cored, and chopped

1-2 inchs fresh ginger root, minced

1/4-1/2 cup brown sugar

3-4 tablespoons cornstarch, mixed with enough water to form a thick glue-like consistency

1-2 teaspoons cinnamon

Start by preparing your pears and ginger and placing them in a non-reactive, heavy bottom saucepan. Add brown sugar, and cook on medium-high heat, stirring to coat for about 5-10 minutes.

Add cornstarch mixture as needed until you've reached your desired thickness. I like a thick pie filling and used about 4 tablespoons.

Once mixture is cooked, turn off heat and set aside. Prepare your pie crust as directed, but do not pre-cook. Fill the pie crust until heaping, with the pear filling. Top with a second crust and crimp the edges so that they do not separate. Cut slits into crust allowing steam/air to escape. 

Bake in a preheated 450F/320C oven for 10 minutes. Reduce heat to 350F/177C and cook for an additional 30-40 minutes. Remove and let cool at least 15 minutes before serving.

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